Beef Tenderloin with Spring Vegetables

Stew made with lamb may be known as the national dish, but beef is actually the most popular meat today. It turns up everywhere, including Tinakilly House in Rathnew, Ireland, where they offer this lovely dish. It's served with Champ (Green Onion Mashed Potatoes).

Preparation

Combine beef stock and chicken stock in medium saucepan. Boil until reduced to 3/4 cup, about 20 minutes. Set aside.

Cook carrots in large saucepan of boiling salted water 3 minutes. Using slotted spoon, transfer carrots to strainer and rinse under cold water. Add beans to boiling water; cook 1 minute. Transfer to strainer with carrots and rinse under cold water. Drain well. Arrange carrots, beans, bell pepper, mushrooms, asparagus and zucchini in single layer on large baking sheet. (Stock and vegetables can be prepared 4 hours ahead. Cover stock and vegetables separately and refrigerate.)

Preheat broiler. Sprinkle steaks with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate; tent with aluminum foil to keep warm. Add dry red wine to same skillet. Boil until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes. Add reduced stock and bring to boil. Remove from heat. Add chilled butter a few pieces at a time and whisk just until melted. Season sauce to taste with salt and pepper.

Meanwhile, brush vegetables lightly with olive oil. Broil vegetables until crisp-tender, about 3 minutes per side for carrots, green beans, bell peppers and mushrooms and about 2 minutes per side for asparagus and zucchini.

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Reviews

Wow! I just finished making (and eating) this, and my husband and I ate every last bite by ourselves! I added a little pepper, parsley, and garlic to the veggies, but otherwise followed the recipe exactly. We found the sauce well worth the effort.

My husband and I
just ate this for
dinner. I disagree
with the comment the
sauce isn't that
great... I thought
it enhanced the dish
brilliantly. The mix
of veggies works
perfectly. Just make
sure you use low
sodium broth so you
can control how much
salt you want.

I loved the vegetable mix, I was able to find a bag of baby vegetables at Whole Foods and used baby zucchini and baby carrots in the mix. I didn't feel that the sauce was worth the time to make. No one commented on it and I myself wasn't blown away by it. It also took my stock a lot longer to reduce than specified. We grilled the tenderloin steaks and served with the champ as suggested. Personally I think I would have preferred roasted garlic mashed potatoes.

This was very delicious, I assembled it on Thursday night, baked it Friday night and enjoyed leftovers over the weekend! While this wasn't my favorite (I like the Barefoot Contessa's Lasagna with Turkey Sausage), my husband said it was the best I've made yet. I will have to try it again, the preference could have something to do with using sweet italian sausage than my more preferred hot italian sausage. I prefer more sausage than ground beef, so I used 1 pound of sausage and half a pound of ground beef and I thought there was plenty of meat and cut down on the salt per other reviewers.

Absolutely unbelievably awesome! All of the other raters are so right! Because we had a party of 11, we grilled a six pound tenderloin on the grill and separately made the roasted veggies and champ (and didn't use any drippings from meat for veggie preparation). My high school nephews kept complimenting me on what a great meal it was - over and over and over.

This was absolutely delicious and great presentation for entertaining. The champ was lovely and devoured by my friends. I just roasted all the veg together for 10 mins having browned slightly first with hand held gas thingy (can't remember name!)

Company-good! I omitted the carrots and did the vegetable roasting on the grill. The reduction sauce, much better than the marchand de vin I made recently, elevates the steak to new heights. I'll use this recipe for other dishes calling for a reduction sauce. With vegetables arranged in spoke-like fashion and the steak resting on the champ, the dish looks as if it came out of a fancy restaurant kitchen. Very traditonal flavors but delicious!

Excellent recipe. And I do highly recommend pairing it with Champ as suggested - the combination was great! The only change I made was to decrease the meat portions to 4 oz each and increase the amount of veggies and it was wonderful. As past reviewers have noted, the sauce is incredible. I also found that reducing the amount of butter in it still made for a tasty sauce - I used perhaps half the amount they called for and it was fine. Much more and I would think it would taste too much like butter and not enough like the wine and stock. But overall this recipe is a keeper and one I will be making for years to come.

More like Forty forks... This was literally the best steak I have ever had. No honestly. I don't know what made it so amazing, since the sauce was just broth and wine, but I was wiping up the leftover sauce on my plate with sliced bread, I couldn't bear to leave one drop. In the supermarket, I had the choice of low-sodium beef broth or regular, and I chose regular, but it was a little too salty, so I think next time I will try low-sodium. I used white wine instead of red since I didn't have, and it actually tasted very good and different. I'll try it with red and see which is better. The most perfect steak dish, this will definitely impress.

This recipe was simply fantastic!!! I was impressed with the flavor of the sauce and the variety of vegetables. If you are even thinking about trying this recipe I highly recommend you do! You will not be disappointed.

Really, really, awesome. I too was skeptical about steak in a frying pan, but it was very good. The sauce was a great accompaniment, and the roasted vegetables were just the right touch. I used butter instead of the olive oil to fry the steaks, and creminis instead of shiitakes, as they weren't available.

LOVED IT!! Made if for 1st time company and it was wonderful without being time consuming, (once my significant other got over the fact of pan frying the tenderloin!) Completed the dish with the Champ Recipe and that was excellent too!

This dish was PHENOMENAL. Served atop Champ with the roasted spring vegetables which made a stunning presentation. I served it with Irish soda bread which was just prefect when dipped in the sauce. I can't wait to make this again!!

Awesome dish, everyone loved it. We did Bar-B-Q ed the tenderloin though...We put the fat and some of the tenderloin meat in the sauce pan to get the flavour. The champ was a winner with this recipe. We will do it again and again!!!
AAA

We made this recipe with a slight variation. As barbecue lovers, we grilled the tenderlion outside while making the sauce inside. The trimmings were used to make the brownings in the pan before reducing the wine sauce. Highly recommended!!!! Vegetables were done to perfection.

Delicious! The vegetables were delicious and you must serve it with the Champ. Yum. I wish I would have put less butter in the sauce though. I stopped a few tablespoons short but it was still quite rich along with the filet and butter/cream laden potatoes. Next time I will take another reviewers' suggestion and reheat the veggies right before hand in the microwave...the last-minute timing was tricky. A beautiful and delicious meal.

A huge hit. Everyone was amazed. I fed five for lunch with the recipe for four. I thought it might be too heavy with all the butter and cream in the champ plus the red meat, but it was fine. I did stop at four pieces of butter in the sauce and with no apparent harm done to the flavour.